POWERFresh® Special and POWERSoft® Cake 8010 enzymes will help improver houses and industrial bakeries in Japan create cakes, sweet rolls and buns with ultimate softness and moistness over the entire shelf life.


DuPont Nutrition & Biosciences (DuPont) announced today the launch of POWERFresh® Special and POWERSoft® Cake 8010 in Japan. This range of DuPont™ Danisco® enzymes offers improver houses and industrial bakeries an outstanding anti-staling solution that provides a unique texture, premium softness and a longer-lasting freshness to cakes, breads, sweet rolls and buns whilst maintaining their shape.


Improver houses, oils and fats manufacturers and bakeries in Japan are always looking to offer novel eating experiences to customers, while improving productivity and reducing product returns. To help them meet these challenges, DuPont added new enzymes to the range of freshness solutions available in Japan – POWERFresh® Special 8100 GF and 8013, as well as POWERSoft® Cake 8010.


These POWERFresh® and POWERSoft® enzymes were specifically formulated to help create cakes and sweet breads with an ultimate softness and moistness that creates the “melt in your mouth” sensation that consumers want. The enzymes help provide sweet rolls, buns and cakes with a long shelf life and higher resiliency, while providing bakeries a solution that can be applied in a broad variety of recipes with its superior sugar tolerance, without influencing the overall production process.
“Consumer demand for baked goods with a delicious, sweet taste and long shelf life is growing rapidly across Japan, and we see POWERFresh® Special and POWERSoft® Cake 8010 as an essential to helping the baking industry meet that need,” said Tsukahara Kazuyuki, application specialist, DuPont Nutrition & Biosciences. “No other solution on the market offers similar anti-staling capabilities to meet the demand for soft, moist, less crumbling cakes, and sweet rolls and buns while improving productivity, flexibility and shelf life,” he added.